Protein Bites Featuring Cocomels

I enjoy making changes to tried-and-true recipes to add some new life into them. Once I find a recipe I love, it becomes a blank canvas for me to try to create a new masterpiece.

Recently I made modifications to my PB Protein Bites Recipe to make it not only gluten free but also nut free, vegan, and include JJ's Sweets Coconut Sugar Cocomels (you can find them here).

My modified recipe pictured here includes:
1 cup gluten free oats (DRY)
1/2 cup SunButter
1/2 cup ground flax seed meal
1/3 cup Honey (or sugar)
1 tsp vanilla
6  Coconut Sugar Cocomels ... diced

Instructions:

• I doubled the batch and used a stand-up mixture to combine the ingredients. 
• Combine the ingredients and form the mixture into balls. I like to make bite-site sized or two-bite-sized balls.  
• Refrigerate in an air tight container to let the balls become firm ... about 30 minutes. 

Sunflower Butter Cookies

It's Back-To-School time! 

This means setting alarms, packing lunches, and homework. 

Food Allergies and School Lunches/Parties

Parents with food allergies are familiar with what they can provide for their children. SunButter is a GREAT product for school lunches, school parties, sports team celebrations, and after school snacks. SunButter is FREE FROM the Top 8 Allergens so EVERYONE can enjoy!


SunButter can be substituted in any recipe that calls for NUT BUTTERS. I love the taste of SunButter and use it in recipes all the time. My favorite SunButter products are the single serving packs for a grab-and-go snack or for travel, as well as the Organic Jar, and No Sugar Added Jar.

Cookies 

I modified a tried-and-true 6 Ingredient NUT Butter Cookie Recipe using SunButter Organic Sunflower Butter.

Base Ingredients:
1 cup SunButter
1/2 cup SUGAR (increase flax seed or protein powder and cut down/omit if you wish)
1 FLAX EGG (you can use a traditional egg if you wish)
1/2 cup FLAX SEED
1 TBSP VANILLA (optional)
1 cup sunflower seeds (I diced 1/2 of them)

Instructions:
1. Preheat oven to 350
2. Combine ingredients in a stand up mixer
3. Use your hand to roll cookies into balls of approximately equal size
4. Place balls on un-greased (or parchment lined) cookie sheet about 2 fingers distance apart. NOTE: Smaller/flatter cookies will turn out crispy.
5. Take a fork and lightly press it into top of ball both horizontally and vertically
6. Cook 10-15 minutes depending on size of cookies
7. When done, let cool for a few minutes so they hold their shape!

Sunflower Butter adds a RAY of SUNSHINE to each and every day!

Pacakes with Seeds and Fruit

I keep going back to my TRIED-AND-TRUE recipe and making two/three ingredient pancakes and modifying the recipe.

Today I used:
Three Eggs from Papas Garden
Three RIPE bananas
1 TBSP cinnamon
2 TBSP Coconut oil (to coat the pan when cooking)
NOTE ... Eggs to Bananas Ratio is 1 to 1

I topped the dish with:
1/4 cup Hemp Seeds from InterstateB8
1/4 cup pumpkin seeds (shelled/raw)
1 cup organic raspberries

Optional:
Add a drizzle of honey or SunButter
Add nuts

Instructions:
Mash the bananas, add the egg, and stir to combine
Add cinnamon (or vanilla or maple or almond - you pick the flavor) and combine
Let rest 5 minutes
Warm the pan and add part of the oil (cook on low to medium heat)
Add the pancakes
Flip when the edges are sturdy enough to support the flip ... 2-4 minutes per side

Waffles and Superfoods ... A Gluten Free Breakfast

I love taking time to enjoy breakfast on a weekend morning. Slowing down to enjoy a meal and the people with whom you are eating the meal is not something we get to do often during the hectic week.

My blank canvas today was Enjoy Life Pancake and Waffle Mix. I doubled the recipe so I have more batter for another meal during the week. I ADDED to the mix 4 tsp ground cinnamon, 2 tsp maple flavoring, and 1/4 cup ground flax seed meal. I created MAPLE CINNAMON WAFFLES as my base.

HINT: Preheat the waffle iron while I was making the batter. 

After the waffle is done, add 1/4 pouch of Big Slice Kettle Cooked Apples with Blueberries and Pomegranates

THEN ... add other toppings of your choice ... or nothing else. The fruit is flavorful and naturally sweet you may not want anything else. You MAY wish to add any of the following for additional flavor and texture:

• assorted seeds
• assorted nuts
• dried fruits
• drizzle of honey
• drizzle of maple syrup
• drizzle of nut/seed butter

Customize the blank canvas to make the breakfast you are looking for today!

Chocolate Coconut Bites

I modified my Chocolate Banana Balls recipe to change the flavor profile and texture. This bite comes out of the refrigerator solid and softens in about 5 minutes. The bite is dense and has a bit of a chew due to the coconut. Enjoy this sweet treat with a cup of tea or coffee!

Base Ingredients:

• 1/2 cup Don't Go Nuts Chocolate Roasted Soybean Spread
• 1/2 cup coconut flour
•  4 TBSP coconut butter (melted)
• 1/4 cup shredded coconut
• 1/4 cup brown sugar
• 1/4 cup ground flax seed

Instructions:

• Melt coconut butter (I melted it for 30 seconds in the microwave)
• Combine coconut butter, Chocolate Spread, and brown sugar in a bowl
• Add gluten free coconut flour and coconut and combine
• Refrigerate to let "set"
• They become hard after solidifying in the refrigerator. Bring to room temperature before serving to fully appreciate the complex coconut and chocolate flavors. 

Variations:
Add a different gluten free flour
Add gluten free chocolate chips  

Chocolate Banana Balls

I made Chocolate Banana Balls featuring Don't Go Nuts Chocolate Roasted Soybean Spread. I added Roasted Bananas to the mix to layer in flavor and texture. The result was a chewy/fudgy bits layered with chocolate and banana flavor. Refrigerate for up to 30 minutes after making so the ingredients "set".

Base Ingredients:
1/4 cup Don't Go Nuts Chocolate Roasted Soybean Spread
1/4 cup roasted bananas
2 TBSP coconut butter (melted)
1/4 cup coconut flour
1/4 cup brown sugar

Options:

• substitute another gluten free flour
• roll ball in shredded coconut
• roll ball in cocoa

Granola Bars with a Crunch Dried Twist

I have fallen in love with Sensible Foods Crunch Dried Fruit. I decided to make granola bars and add some Crunch Dried Fruit into the bars. I love the blank canvas of a granola bar as it allows me to customize a recipe with just a few variations. I made two batches...one soft and chewy and one dense and chewy.

Ingredients for the SOFT and CHEWY BARS:

• 1 package Crunch Dried Fruit Tropical Blend
• 2 flax eggs
• 1/2 cup coconut oil (slightly melted)
• 1/2 cup WOW Butter (Creamy)
• 1/2 cup honey
• 1 TSP coconut flavor
• 2 cups uncooked oatmeal
• 1 cup coconut (sweetened or unsweetened - customize based on your sweet tooth) I used sweetened in this recipe.
• 1 cup flax seeds

Instructions:

• Prepare the flax eggs and gather the ingredients while they "set"
• Line a 9x11 dis with parchment paper for easy removal of the bars after they refrigerate
• Once the flax eggs "set" (about 5 minutes), add the wet ingredients to a stand-up mixer and combine well.
• Add dry ingredients EXCEPT the Crunch Dried Fruit and combine
• Add the crunch dried fruit and combine with a large spoon
• Transfer granola bar mix to the prepared dish. Flatten and pack down with the back of a spatula
• Cover and refrigerate until set - about 1 hour

NOTE: The Tropical Blend Crunch Dried Fruit stay crunchy to add additional texture to the bars!

Serve:
The bars are best when straight from refrigerator. They get extra chewy as they warm to room temperature. 

Ingredients for the DENSE and CHEWY BARS:

• 1 package Crunch Dried Fruit Apple Harvest
• 2 flax eggs
• 1/2 cup coconut oil (slightly melted)
• 1cup WOW Butter (Creamy)
• 1/2 cup honey
• 1 TSP coconut flavor
• 2 cups uncooked oatmeal
• 1 cup coconut (sweetened or unsweetened - customize based on your sweet tooth)
• 1/2 cup coconut flour (oat flour can be used too if you are trying to avoid gluten and nuts)

Instructions:

• Prepare the flax eggs and gather the ingredients while they "set"
• Line a 9x11 dish with parchment paper for easy removal of the bars after they refrigerate
• Once the flax eggs "set" (about 5 minutes), add the wet ingredients to a stand-up mixer and combine well.
• Add dry ingredients EXCEPT the Crunch Dried Fruit and combine
• Add the crunch dried fruit and combine with a large spoon
• Transfer granola bar mix to the prepared dish. Flatten and pack down with the back of a spatula
• Cover and refrigerate until set - about 1 hour

NOTE: The Apple Harvest Crunch Dried Fruit absorbs moisture and becomes chewy in the bars. Be sure to add last to preserve the crunch!

Serve:
The bars are best when straight from refrigerator. They get extra chewy as they warm to room temperature.

VARIATIONS NOTE: 

• This bar can be made with dried fruits, seeds, and nuts. Customize the mix-in and flavor profile each time you make them! For example, the Crunch Dried Fruit Apple Harvest would go well with cinnamon flavor substituted for the coconut. 
• Substitute any Nut Butter, Soy Butter, or Seed Butter could be used. 
• Use eggs rather than flax eggs 

I often purchase products at:

Gluten Free Mall for Gluten Free Foods

Gluten Free, Nut Free, Vegan Cookies

I modified for a second time ... my Gluten Free 6 Ingredient (Nut) Butter Cookie Recipe posted 4-8-15 and first modified 4-16-16 to adapt the recipe to omit eggs.

Today...I omitted the NUT!

I used 1 cup WOW Butter in place of the nut butter

For a little extra variety I replaced the flax seeds with chia seeds. This modification created a crunchier cookie rather than a softer and chewier cookie.

These cookies started with the THREE INGREDIENT PEANUT BUTTER COOKIE recipe that has gone viral as an inspiration. I added a few simple pantry staples but did not add additional time. My modifications reduced the sugar but not the taste.

MY BASE from 4-8-15:
BASE INGREDIENTS:
1 cup NUT BUTTER - pick the flavor you prefer ... homemade or store bought ... creamy or chunky
1/2 cup SUGAR
1 EGG - I prefer free range/cage free
1/2 cup FLAX SEED
1 TBSP VANILLA

 TODAY's Modifications:
A flax egg replaced the egg
WOW Butter was used (Soy Butter)
Chia Seeds replaced flax seeds

Enjoy playing with your food and modifying tried and true recipes to make something new in 2018!